Thanks....I may pick one up next time and try it like your suggestions....sounds kinda interesting as I love water chestnuts.
10/10/12 1:46 P
I can't speak to cooking them, but I will tell you how I prepped it when I got it for the first time! I also am convinced I burned all the cals in a serving by cutting it all by hand!
I thinly sliced a medium-sized jicama into nice little slaw-like strips. This took forever. If you have a mandolin or food processor, I would use it :P I added half a bell pepper, cut similarly, and two mangoes, also thinly sliced into long thin pieces. The 'dressing' I made was lime juize, red wine vinegar, honey, fresh cilantro leaves, and a dash of salt and pepper.
It was *delicious* and sat well in the fridge for a couple days. I divided it into 4 servings- about 146 cals, .4 g fat, almost 2 g protein, and a whopping 10 grams of dietary fiber! I served it as a side to some yummy turkey burgers!
It kind of has the texture of a hard pear/apple... not sure how to describe it. I do think it would pair well with those fruits as well.
You can cook it- roast it or sautee it.
Fitness Minutes: (120)
10/9/12 3:32 P
I've only ever had it as a crudite, like you would carrots or celery, with a dip. I've seen it sliced in salads as well. So yes you can eat them raw :) They don't have a ton of flavor to them though. The taste is sort of like water chestnuts I guess, but more of a similar consistency to a carrot. If you google jicama, you'll find some informative sites and recipes, but none show a cooked version.
10/9/12 11:22 A
I keep seeing these veggies in my grocery store....how are they used? Can they be substituted for potatoes in dishes? I am curious, but need more info before I venture out and buy one.....Are they to be cooked or can they be eaten raw? Anybody have ideas?
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